Mahogany Pound Cake

Directions

Preheat oven to 325℉ (160℃).

Stir together flour, cocoa, baking powder, and baking soda; set aside.

In large mixer bowl, beat sugars, margarine and vanilla until light and fluffy.

Add eggs, one at a time, beting well after each.

Beat in sour cream alternately with dry ingredients.

Pour into well greased 10 inch tube or bundt pan.

Bake 1 hour and 25 minutes or until tested done.

Cool 10 minutes; remove from pan.

Sprinkle with powdered sugar if desired.

Serve with Quick Chocolate Sauce if desired.

QUICK CHOCOLATE SAUCE: In heavy saucepan, melt margarine; stir in cocoa until smooth.

Stir in remaining ingredients; mix well.

Over medium heat, cook and stir until smooth and thickened, about 5 minutes.

Serve warm over cake or ice cream.

Refrigerate leftovers.

To reheat, place desired amount of sauce in small heavy saucepan with a small amount of water.

Over low heat, stir constantly until heated through.